Description
Indulge in the ultimate fall dessert with this Pumpkin Spice Cake topped with luscious Brown Sugar Cream Cheese Frosting. This cake is a delightful blend of warm spices and moist pumpkin, making it a perfect treat for Thanksgiving and autumn gatherings. The rich, creamy frosting enhances the cake’s flavors, creating a comforting and irresistible dessert that brings smiles to every table. With easy-to-follow steps, you’ll have a stunning centerpiece for your holiday feast or a cozy afternoon snack.
Ingredients
Scale
- 150g white granulated sugar
- 150g brown sugar
- 3 eggs
- 180ml vegetable oil
- 400g pumpkin puree
- 230g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ⅛ tsp ground black pepper
- 150g unsalted butter
- 160g cream cheese
- 220g icing sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, combine white sugar, brown sugar, eggs, vanilla extract, and vegetable oil; mix until smooth.
- Fold in pumpkin puree until well blended.
- In another bowl, whisk together flour, baking powder, baking soda, and spices.
- Gradually add dry ingredients to the wet mixture until just combined.
- Divide batter between prepared pans and bake for about 60 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- For frosting: Beat butter and brown sugar together with cream cheese and icing sugar until creamy.
- Once cooled, frost the top of one cake layer before adding the second layer; frost the sides as well.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 34g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg